Blueberry Breakfast Slice

I was so thrilled that the Australian Healthy Food Guide magazine featured my recipe as a ‘reader recipe’ a few years ago. It really is a cracker and I am finally sharing it with you!

I have updated it a little since then to make it even more healthy. The beauty of this recipe is that you can totally make it to suit your own tastes and change it around each time. We eat it for breakfast but the kids and hubby also pack it in their lunch boxes. I have been known to have it for lunch and an afternoon snack too! I usually make a double batch, portion and freeze half and refrigerate the other half.

2 tablespoons organic chia seeds (or use any other seeds or chopped nuts)

1 tablespoon organic cinnamon

Okay, so this is how you do it:

Smush up the banana and whisk in the eggs and coconut oil in a large mixing bowl.

Chuck in the oats, mix it up really well and let it sit for a bit while you keep going.

Grate the apple as chunky as you can. I like to do it on the julienne setting of my mandolin. Leave the skin on !

Add the apple, cinnamon, chia and blueberries. This is where I like to get messy and use my hands to mix it all in really well.

Chuck it all in a slice tin that you have lined with baking paper.

Fling into the oven and cook for about 30 minutes at 180 degrees celsius (a medium oven).

Cool down on a wire rack. Slice with a bread knife.

It is nice served warm with some yoghurt on top (or for the dairy-free, use cashew cream or coconut yoghurt) and more blueberries.

It will keep in the fridge, in a sealed container for about three days.

Eat. Enjoy.

Thermomix Friendly: Chop the apple in the thermy and set aside (don’t make it mushy or the texture of the slice will be weird). Whizz up the bananas, egg and coconut oil all together – about speed 4 for a few seconds. Add remaining ingredients and mix in, reverse, speed soft, until it’s well combined. Be very gentle, you want nice texture, not baby food! 😀

You might also like to see some other things we eat for breakfast. Go here.

What do you have for breakfast? I would love you to share some more ideas.

I’m going to try this soon. Looks great and love that I can freeze it. double batches work for me. Also love you pic from our beautiful Crystal Castle – such an amazing view. We are regular visitors there.

Yes, slice was a sucess (and I’m not the most confident baker!) so always really happy when something turns out the way I think it should. By the way, they had the opening ceremony for the first stupa in the southern hemisphere up at Crystal Castle today, so next time you are in the area check it out – it is beautiful.

Scrumptious!!!!
I have just packed it into 4 lunch boxes for tomorrow, and had a nice sized slice for myself fresh from the oven still warm, very yum.
I only had 1 apple but there is still enuf crunch.
Just going to have a little more…..
Thank you!

This looks so good but I cannot have apple as I was diagnosed with fructose malabsorption. What can I replace apple with? I usually use celery when the receipe says onion. I cant work out what I could replace apple with? Any idea please? Thanks.

Thanks for your suggestions. Pear is also a big ‘no no’ for me. I only can have berries & citrus fruit. I would rather zuchinni rather than celery. Will let you know when I get around to make this.
Cheers.

Looks great, pinned it and will have a go soon. Atm I am having muesli with fresh fruit, natural yogurt and soy milk every morning, followed by a slice of wholemeal toast with (British) marmite (not same as kiwi, v important to note lol) and one large mug of English Breakfast tea. Never miss breakfast 🙂

This is great! I’m a bit of a tweaker like you. So of course I fiddled with the recipe! I replaced 1 cup of oats with 1 cup of quinoa flakes and added an extra egg and 1/3 of a cup of honey and a handful of coconut too(i add it to everything!). It is so yummy! Thank you x

I made the slice and shared it with friends at the community garden today. They want the recipe too! I have to say I’m tempted to add a small amount of honey and coconut would be fab too. But my boys are all over it. I made it yesterday – a double batch – and they are making short work of it. I love that its so quick and easy!

This recipe looks great, will definitely have a go once the weather cools a bit! Do you think it would work with quinoa flakes or rice porridge flakes? I’d rather not search out gluten free oats at the moment if I don’t need to 🙂

Yum! I made this today inspired by your breakfast post. I didn’t have chia (yet) so used sunflower and sesame seeds. I just ‘had’ to try the end bits… 🙂 Hubby is committed to a low carb breakfast so at least he won’t steal it…. I imagine it will go on high rotation with CADA (with macadamias or cashews as almond are sending my stomach crazy) and an egg-based dish. Between you and Alisha I’m inspired to keep making small changes or additions to my diet that hopefully will have a positive impact on my health. Thank you so much for your blog 😀

Made this last night and tucking into it for breakfast this morning as I type. It is bloody delicious. My 2yo who can take up to 40 mins to eat her breakfast *sigh, it’s painful* had it devoured in less than 10 mins this morning.

I’ve just pulled this out of the oven and will try it with my two-year-old tomorrow morning. The house smells amazing! It makes stacks – do you think it’d be OK to freeze? Loving your website and am so glad I found it

Just tried this. I was hoping I could send it to school with Master 5, but as Master 3 has an intolerance to blueberries, and everything else I thought to replace it, I used half a cup of coconut instead, and whilst it turned out perfectly, I think it’s really missing the bursts of flavour the berries would provide. Any ideas what else I could use apart from any kind of berries, cherries, sultanas or dates?

I just took this out of them oven and all I can say is yum, yum, YUM!! I added o coconut and honey and sprinkled some coconut on top. Such a great, tasty and versatile recipe. Will definitely be a recipe I will cook often. Thanks for sharing 🙂

I just tried this and it was delicious! I did a couple of substitutions because I was missing/short of ingredients and it worked just fine. I used a mix of oats and quinoa flakes and I used carrots instead of apples! Yum! My husband and baby liked it too 🙂

Hi, I am intolerant to eggs, would it work without using the eggs, or do you have any ideas for what I could substitute the eggs for. I recently found out I am gluten, egg & dairy intolerant so I am trying to find some recipes that meet all the food restrictions. Thanks

You could try chia seeds made into a gel (google, I am not sure of the right quantities in place of eggs). We are gluten intolerant (well my daughter and I) and we tolerate oats, but you might need to source GF oats. I would also suggest looking up “Cut out the Crap” and “Feeding two growing boys” on Facebook and blog as these ladies have similar recipes. Good luck Kris – it’s a bit hard at first!

Just wondered if you soak your oats overnight before doing the rest in the morning? Thank you for the sweet potato chips blog too – I tried them today & couldn’t fry them fast enough!! They got demolished!

I have this baking in the oven as I type this and stoked to try it in 30minutes time! How long does this last for? I have personal training in 2 days a my trainer is my guinea pig hahaha. Will it last? When you defrost it whats the best way?

Hi. I just found this recipe, and want to make it for the kids. I was thinking that straight out of the oven for breaky would be nice. Do you think if I made it at night time, and then kept in the fridge till the morning, I could just whip it out and bake so it is fresh?
Thanks
Jenn

I tried this with chia egg replacement and getting it ready the night before and cooking in the morning. It did NOT work. 🙁 I don’t know if it was no eggs or leaving it overnight but I’m wary off trying again now.

[…] + Blueberry Breakfast Slice. Don’t leave it just for breakfast, use it as a yummy lunch. Add a container of yoghurt for dipping.+ Dip and vege sticks. Add some grainy crackers or brown rice crackers if you like. Try to make a quick home-made dip like this yummy Roast Pumpkin and Avocado dip from Lou at Fridge Scrapings. At a pinch, store-bought hummus or tzatziki are okay but please read the ingredients and choose one with additives. […]

[…] The highest source of glutamine that is not an animal source is oats. So it’s another good reason to get stuck into your porridge of a morning in the cooler months that are nearly upon us. Oats are also classed as a ‘nervine’ which means they help relax and nourish the nervous system. A bowl of porridge is sounding quite good now isn’t it? Another way to use Oats is by making this yummy slice – Natural New Age Mum’s – Blueberry Breakfast Slice […]

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